Name: Sheet Pan Roasted Chicken and Crispy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1/2 medium Red Bell Pepper; 1/2 medium Zucchini; 1/2 medium Red Onion; 1 tbsp Olive Oil; Salt and Pepper, to taste; 1 tsp Dried Rosemary

Sheet Pan Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Vegetables

Savor a perfectly balanced meal featuring tender roasted chicken paired with an assortment of crispy, caramelized vegetables. The delightful mix of red bell pepper, zucchini, and red onion adds natural sweetness and texture, while a drizzle of olive oil and simple seasonings enhances every bite.

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NUTRITION

Protein

39.2g

Fat

18.5g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

Salt and Pepper, to taste

1 tsp Dried Rosemary

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Pat the chicken breast dry and season it on both sides with salt, pepper, and dried rosemary.
3
Wash and chop the red bell pepper, zucchini, and red onion into bite-sized pieces.
4
Spread the chopped vegetables evenly over a sheet pan. Drizzle with olive oil and season with a pinch of salt and pepper.
5
Place the seasoned chicken breast on the same sheet pan among the vegetables.
6
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.
7
Remove from the oven and let it rest for a few minutes before serving.